Dressing:

• 1/4 cup peanut or vegetable oil
• 2 tablespoons Asian garlic chile-based sauce
• 2 tablespoons cider vinegar
• 1 tablespoon Louisiana-style hot sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon grated ginger
• 1 teaspoon sugar
• 1 teaspoon sesame oil

Salad:

• 2 cups cooked vermicelli or Chinese noodles
• 1/2 cup green onions, chopped including the greens
• 1/2 cup carrots, shredded
• 1/2 cup mung bean sprouts
• 1/4 cup water chestnuts, drained and sliced

Garnish:

• Chopped peanuts
• Chopped fresh cilantro

Combine all the ingredients for the dressing, mix well, and allow the mixture to sit at room temperature for an hour to blend the flavors. Place the noodles in a large bowl or platter and top with the vegetables. Pour the sauce over the salad, tossgently, garnish with the nuts and cilantro and serve.

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